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This date pistachio oatmeal is possibly one of my favorite oatmeal bowls to date (no pun intended hehe). It’s super creamy, naturally sweetened with medjool dates, loaded with cardamom flavor, and topped off with homemade pistachio butter. It’s perfect!!
The base of this pistachio oatmeal is super simple: rolled oats, milk, and a pinch of salt. And then for both flavor and sweetness, there’s whole cardamom (but feel free to sub in ground cardamom), ground vanilla, and sticky medjool dates that make this bowl heaven. And the homemade pistachio butter is the cherry on the top!
Pro tip: if you want to bump the protein up a bit, swap in Bob’s Red Mill protein oats.
Ingredients for this Cardamom Pistachio Oatmeal
- Almond milk or any creamy milk: I make my own homemade nut milk – it’s a blend of cashews and almonds and is possibly the best milk ever (plus it froths really well for lattes). Blend 5 cups of water with 1/2 cup raw cashews and 2/3 cup raw almonds for 3 minutes. Strain through a nut milk bag and store in the fridge for up to 5 days.
- Rolled oats: If you’re looking to bump the protein up a bit, highly recommend Bob’s Red Mill protein oats (my brother and I are both obsessed with these).
- Medjool dates: These naturally sweeten the oatmeal and complement the cardamom.
- Cardamom: You can either use ground cardamom or whole cardamom pods (the pods will obviously yield a better flavor, but both work).
- Ground vanilla: This is the ground vanilla I use, but vanilla extract or vanilla paste also work just as well.
- Kosher salt: Duh!
- Pistachio butter: You might hate me for saying this, but homemade pistachio butter is unmatched. I tried multiple store-bought pistachio butter, and nothing came close to the homemade stuff. Going in-depth below on how I make homemade pistachio butter.
Homemade Pistachio Butter – Everything You Need to Know
Two super important notes: use the right pistachios – I love Trader Joe’s raw unsalted shelled pistachios; they yield the most green butter, and two, you need a food processor. I initially tried this in my blender, and it was a disaster; nothing beats the power of a food processor (especially when you need to let this run for 30 minutes).
Little more on pistachios: depending on the pistachio variety you’re using, you could end up with a brownish green butter – California pistachios tend to yield a more muddy green butter, whereas Turkish pistachios will yield the most intense green color. However, for convenience, I swear by the raw-shelled pistachios from Trader Joe’s (you don’t need to blanch or peel them).
Written details here and a quick tutorial video here.
- To a food processor (used my mom’s Cuisinart 14-cup food processor that has served us well for 30 years), add 16 oz or 454 g of pistachios. Turn the processor on and let it run.
- The pistachio butter will go through 3 phases before it starts forming butter. It’ll go from a flour-like consistency to a wet sand texture, and then it’ll start to clump into a large ball. At this point, stop the processor, scrape it down, and let it run again.
- Let the butter continue to run – it’ll form a paste and eventually form a smooth and drippy butter after 25-30 minutes (total) of blending. Your butter might take less time (15 minutes), but trying to be realistic because the main ingredient in this pistachio butter is time.
Leave any questions about the butter (or this recipe) in the comments below, can’t wait for you to make this creamy dreamy cardamom pistachio oatmeal. Don’t forget to leave a starred review and rating!
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Cardamom Pistachio Oatmeal
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Breakfast
Description
Creamy dreamy cardamom pistachio oatmeal, naturally sweetened with sticky medjool dates, loaded with cardamom flavor, and topped with drippy homemade pistachio butter. Heaven!!
Ingredients
- 1 cup almond milk (used my cashew almond milk blend)
- 1/2 cup rolled oats*
- 1/4 tsp ground cardamom or 6 cardamom pods, crushed in a mortar**
- 1/4 tsp vanilla extract or ground vanilla bean
- 1/4 tsp kosher salt
- 3 medjool dates, pitted and torn
- 1–2 tbsp pistachio butter, for topping
- Cold milk for serving
Instructions
- Add the almond milk, rolled oats, cardamom, vanilla, salt, and dates into your pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook. Once the oatmeal starts to thicken, I like to take a spatula and gently break up the dates even more so they infuse the oatmeal with even more sweetness.
- Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. If you used cardamom pods, fish these out first, then cover and let the oatmeal rest. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, cover with a generous dollop of pistachio butter and a splash of cold almond milk.
Notes
*Love using a mix of both rolled oats and Bob’s Red Mill protein oats to bump up the protein content of this – just use 1/4 cup of each.
**I’m typically pressed for time in the morning and don’t want to spend a lot of effort on my breakfast. But, if you have an extra 5 minutes, let the milk and cardamom pods steep in a pot on medium heat to infuse even more flavor.